Beat the yogurt with the crushed garlic. Spoon onto plates, spreading it in neat circle to create a thick mattress for the eggs. Serve at room temperature as a contrast to the hot eggs. (Alternatively, heat it by placing the dish in a cooling oven, or by sitting it in a covered pan of hot water.)

Fill a pan with water, add the vinegar to seal the egg whites, and bring to a rolling boil. Stir the water with a spoon to create a whirlpool and crack the first egg. As the egg spins and the white sets around the yolk, stir the water for the next one. Poach each egg for 2-3 minutes so the yolk is still soft.

Lift the eggs out of the water with a slotted spoon and place them on the yogurt.

Quickly melt the butter in a small pan. Stir in the red pepper or paprika and sage leaves, then spoon over the eggs. Serve immediately.

Note: I also added a bit of ground sage but left out the salt and pepper. Since I was cooking for one, I used one large egg, cut the rest of the ingredients to half or less the called-for amounts, and felt fully satisfied.